Homemade Antipasto Salad Food

ITALIAN ANTIPASTO SALAD

Steps:

• Mix the vinegar, lemon juice, honey, and salt in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette with salt and pepper, to taste.
• Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.

HOMEMADE ANTIPASTO SALAD

Steps:

• Cook pasta according to package directions. Drain; rinse with cold water. In several large bowls, combine pasta with next 8 ingredients., For dressing, pulse vinegar, sugar, oregano, salt and pepper in a blender. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat. Refrigerate, covered, 4 hours or overnight.

ANTIPASTO SALAD

Steps:

• Combine lettuce, salami, chopped hot pickled vegetables, olives, red peppers and artichoke hearts. Drizzle vinegar and oil over the salad. Toss salad and season with salt and pepper, to your taste.

ANTIPASTO SALAD II

Steps:

• Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.
• Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.
• Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.

ANTIPASTO SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, cheese, pepperoni, salami, green pepper, celery, onion and tomatoes. , In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over pasta mixture and toss to coat.

ANTIPASTO PASTA SALAD

Steps:

• Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
• In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
• To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

ANTIPASTO SALAD

Steps:

• In bowl, whisk together dressing and sun-dried tomatoes; reserve.
• Arrange arugula on platter.
• Top with rows of celery and tomatoes on one side and olives and artichoke hearts on the other.
• Fold slices of cheese and salami into quarters; arrange in center of salad.
• Drizzle salad with dressing.

ANTIPASTO - HOMEMADE TUNA FISH WITH NICOISE SALAD

Steps:

• Preheat the oven to 200 degrees F.
• Place the tuna in a covered baking dish that is just large enough to hold it in one layer.
• Sprinkle generously with salt, pepper and toss with the garlic, oregano and marjoram.
• Add enough olive oil to completely cover the tuna.
• Cover the baking dish and cook until the tuna is thoroughly cooked and flakes easily, about 3 to 4 hours. The time will depend on the thickness of your tuna. You will know that it is done when it flakes easily and the fillets feel firm from the edges all the way to the center.
• Remove the tuna from the baking dish and place in the center of the platter you are going to serve it on. (Do not throw away the olive oil! Use it for home made salad dressings, pastas, white bean salads and/or casseroles. It is delicious. And you will need 1/2 cup of it to make this recipe).
• For the Vinaigrette:.
• Combine the champagne vinegar, Dijon mustard, lemon zest, lemon juice, minced garlic, salt and pepper. Whisk in the tuna flavored olive oil until emulsified.
• For the Salad Ingredients:.
• Blanch the green beans in a large pot of boiling salted water for 7 minutes. Drain and immerse in a bowl of ice water. Drain and set aside.
• Surround the tuna with the spinach. Place the potatoes, green beans, tomatoes, eggs and olives in a pretty arrangement on top of the spinach. Drizzle some vinaigrette over the tuna and vegetables (except the potatoes)and serve the rest in a pitcher or gravy boat on the side.
• Enjoy!